Name: Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.66 cup Non-fat Greek Yogurt; 0.5 scoop Vanilla Whey Protein Powder; 1 large Egg White; 0.25 cup Almond Flour; 0.5 cup Fresh Raspberries; 1 tsp Vanilla Extract; 1 tbsp Monk Fruit Sweetener

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake

Baked vanilla bean cheesecake made with thick Greek yogurt on a toasted almond crust, topped with a vibrant and tart raspberry glaze.

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NUTRITION

Protein

38.3g

Fat

17.1g

Carbs

20.1g

SERVINGS

1 serving

INGREDIENTS

0.66 cup Non-fat Greek Yogurt

0.5 scoop Vanilla Whey Protein Powder

1 large Egg White

0.25 cup Almond Flour

0.5 cup Fresh Raspberries

1 tsp Vanilla Extract

1 tbsp Monk Fruit Sweetener

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PREPARATION

1
Preheat oven to 325°F (165°C).
2
Combine almond flour with a teaspoon of water and a pinch of sweetener in a small bowl until a crumbly dough forms.
3
Press the dough firmly into the bottom of a 4-inch springform pan or oven-safe ramekin to create the crust.
4
Whisk together the Greek yogurt, protein powder, egg white, vanilla extract, and monk fruit sweetener until the batter is completely smooth.
5
Pour the cheesecake filling over the crust and tap the pan on the counter to remove air bubbles.
6
Bake for 20 to 25 minutes or until the edges are firm but the center has a slight jiggle.
7
Remove from the oven and allow to cool completely at room temperature before transferring to the refrigerator for at least 2 hours.
8
Mash the raspberries slightly to create a glaze and spread over the chilled cheesecake before serving.